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The latest chefs on the move

Rosario Del Nero, Manuel De Luca, Jon Mathieson, Serge Devesa, Aaron McCloud, Steve Sicinski, Duane Keller, Anna Springer, Andrew Budnyi

Rosario Del Nero, a former chef at the Bertucci’s chain, is the new senior vice president and executive corporate chef for seafood processor Handy International, working with customers to develop custom products. Del Nero owned his own restaurant, the Apple Orchard in Ipswich, Mass., and also has worked as an instructor at the Cambridge School of Culinary Arts in Cambridge, Mass.

Manuel De Luca is the new executive chef of Sheraton Hacienda del Mar Golf & Spa Resort in Los Cabos, Mexico. De Luca has spent the past six years at the Sheraton Buenos Aires Hotel & Convention center in Buenos Aires, Argentina. For the past three years he was executive sous chef of that property’s Park Tower.

Jon Mathieson is the new chef de cuisine of Michel at the Ritz-Carlton, Tysons Corner, in McLean, Va. Most recently, Mathieson was co-executive chef and co-owner of Inox, also in McLean, and before that he was chef de cuisine of 2941 in Falls Church, Va.

Serge Devesa is the new executive chef at the InterContinental New York Barclay in New York City. A native of Marseille, France, Devesa has worked in Martinique, Canada, Vietnam, Yemen and Miami as well as New York. Most recently he was executive chef for the Colette Bar and Bistro at the Sofitel in Minneapolis.

Aaron McCloud is the new executive chef at the Inn at Perry Cabin, an Orient-Express property in St Michaels, Md. Most recently he was executive chef of Vintage Restaurant Group based in Leesburg, Va.

Steve Sicinski, former executive spa chef at Mii amo at the Enchantment resort in Sedona, Ariz., is the new executive chef of Topnotch Resort and Spa in Stowe, Vt. Sicinski had been at the Sedona resort since 2004, when he started as a sous chef.

Duane Keller is Executive Chef of Boxwoods at The Mason Inn Conference Center & Hotel, located on the Campus of George Mason University in Fairfax, Va. Keller most recently worked in Chevy Chase, Md., as executive chef of The Capital Grille there. Before that he was executive chef of Moon Bay Coastal Cuisine at the Gaylord National Hotel & Convention Center in National Harbor, Md.

Anna Springer is the new pastry chef at the Carneros Inn in Napa, Calif.

Andrew Budnyi is the new chef de cuisine at the property’s FARM restaurant, and Peter Sonebraker has taken on the newly created position of culinary gardener. Springer most recently was executive pastry sous chef at the Joël Robuchon restaurants in Las Vegas.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary
 

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